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Identifies upward trend in cigar use as potential serious public health problem.
This volume of the IARC Monographs provides an assessment of the carcinogenicity of 18 chemicals present in industrial and consumer products or food (natural constituents, contaminants, or flavorings) or occurring as water-chlorination by-products. The compounds evaluated include the widely used plasticizer di(2-ethylhexyl) phthalate and the food contaminant 4-methylimidazole. In view of the limited agent-specific information available from epidemiological studies, the IARC Monographs Working Group relied mainly on carcinogenicity bioassays, and mechanistic and other relevant data to evaluate the carcinogenic hazards to humans exposed to these agents.
Academic and professional publishing represents a diverse communications industry rooted in the scholarly ecosystem, peer review, and added value products and services. Publishers in this field play a critical and trusted role, registering, certifying, disseminating and preserving knowledge across scientific, technical and medical (STM), humanities and social science disciplines. Academic and Professional Publishing draws together expert publishing professionals, to provide comprehensive insight into the key developments in the industry and the innovative and multi-disciplinary approaches being applied to meet novel challenges.This book consists of 20 chapters covering what publishers do, how they work to add value and what the future may bring. Topics include: peer-review; the scholarly ecosystem; the digital revolution; publishing and communication strategies; business models and finances; editorial and production workflows; electronic publishing standards; citation and bibliometrics; user experience; sales, licensing and marketing; the evolving role of libraries; ethics and integrity; legal and copyright aspects; relationship management; the future of journal publishing; the impact of external forces; career development; and trust in academic and professional publishing.This book presents a comprehensive review of the integrated approach publishers take to support and improve communications within academic and professional publishing. - Brings together expert publishing professionals to provide an authoritative insight into industry developments - Details the challenges publishers face and the leading-edge processes and procedures used to meet them - Discusses the range of new communication channels and business models that suit the wide variety of subject areas publishers work in
If you work in a university, you are almost certain to have heard the term 'open access' in the past couple of years. You may also have heard either that it is the utopian answer to all the problems of research dissemination or perhaps that it marks the beginning of an apocalyptic new era of 'pay-to-say' publishing. In this book, Martin Paul Eve sets out the histories, contexts and controversies for open access, specifically in the humanities. Broaching practical elements alongside economic histories, open licensing, monographs and funder policies, this book is a must-read for both those new to ideas about open-access scholarly communications and those with an already keen interest in the latest developments for the humanities. This title is also available as Open Access via Cambridge Books Online.
This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation. Most processed meats contain pork or beef, but may also contain other meats including poultry and offal (e.g. liver) or meat by-products such as blood. Red meat contains proteins of high biological value, and important micronutrients such as B vitamins, iron (both free iron and haem iron), and zinc. Carcinogens, including heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, can be produced by cooking of meat, with greatest amounts generated at high temperatures by pan-frying, grilling, or barbecuing. Meat processing such as curing and smoking can result in formation of carcinogenic chemicals including N-nitroso compounds and polycyclic aromatic hydrocarbons. An IARC Monographs Working Group reviewed epidemiological evidence, animal bioassays, and mechanistic and other relevant data to reach conclusions as to the carcinogenic hazard to humans of the consumption of red meat and processed meat. The Working Group assessed more than 800 epidemiological studies that investigated the association of cancer (more than 15 types) with consumption of red meat or processed meat, including large cohorts in many countries, from several continents, with diverse ethnicities and diets.
For the first time in his career, Chris Ware presents a comprehensive, behind-the-scenes autobiographical visual monograph, and opens a revealing window into the worlds he inhabits. Similar to Chip Kidd Book One and Shepard Fairey Covert to Overt, this book serves as a personal chronicle of a contemporary iconic illustrator, and is a must-have for those interested in illustration, graphic novels, and pop culture. The first and much-anticipated monograph by multi-award-winning cartoonist and graphic novelist Chris Ware, chronicling his influential twenty-five-year career.